Place the cleaned testicles in a bowl of milk with 1 tsp salt. Refrigerate for at least 2 hours. This step draws out any harshness and tenderises the tissue. Drain, rinse and pat dry before proceeding.

Using a sharp knife, slice each testicle into 1 cm rounds. If the pieces seem thick, gently press them with your palm or a meat mallet to an even size. This ensures uniform cooking and better crisping.

In one shallow bowl, combine the flour, remaining salt, pepper, garlic powder and smoked paprika. In another, mix the cornmeal. Keep a third bowl of water or whisked egg if a stickier coating is preferred.

Dredge each slice in the flour mix, then dip briefly in water or egg, followed by a coating of cornmeal. Set aside on a wire rack and allow the coating to rest for 10 minutes. This helps prevent the crust from falling off during frying.

Fill a deep pan or cast iron skillet with oil to a depth of about 5 cm. Heat over medium to high until it reaches 180°C. You can test with a crumb of bread; it should sizzle and brown in about 30 seconds.

Carefully lower the slices into the hot oil, a few at a time. Fry for 3 to 4 minutes per side or until golden and crisp. Avoid overcrowding the pan, which can reduce the oil temperature.

Use a slotted spoon to transfer cooked slices to a plate lined with paper towels. Let them rest a few minutes before serving to finish cooking through and retain crispness.

Serve hot, optionally with a squeeze of lemon and your choice of dipping sauces such as hot sauce or mustard. Some also enjoy them with a side of coleslaw or pickled vegetables for contrast.